Publications in other proceedings
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SLACAN 2025
IMPACT OF BABASSU MESOCARP FLOUR ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF “PÃO DE QUEIJO”
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SLACAN 2025
STRUCTURAL AND TECHNOLOGICAL EFFECTS OF MAIZE PROTEIN IN SOY-PEA PLANT-BASED BURGERS
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SLACAN 2025
EXTRUSION PROCESS FOR ENCAPSULATION OF ESSENTIAL OILS: A SUSTAINABLE TECHNOLOGY FOR DEVELOPING NATURAL PRESERVATIVES FOR BAKERY APPLICATIONS
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SLACAN 2025
VALORIZATION OF BABASSU MESOCARP FLOUR AS AN INGREDIENT FOR OPTIMIZING HEALTHY PAN BREAD FORMULATIONS
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SLACAN 2023
AVALIAÇÃO DO USO DE PROTEÍNA DE ARROZ NA PRODUÇÃO DE PROTEÍNAS VEGETAIS TEXTURIZADAS (PVTs) PARA APLICAÇÃO NA ELABORAÇÃO DE PRODUTOS PLANT-BASED
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